| MANUFACTURING
FOOD AND DRINK APPRENTICESHIPS |
About the Course
The
Food and Drink Apprenticeships are courses designed for
those people with a reasonable level of skill and experience
within the workplace. It requires proven competence in a
significant range of work activities, performed in a variety
of contexts. Some of the activities are not routine and
some require individual responsibility as well as teamwork.
Benefits
to you
• You
gain a nationally recognised qualification from City and
Guilds
• Qualifications while you work
• Awareness of Food Safety with approved certification
• Awareness of Health and Safety with approved certification
• Highlights your potential for development and promotion
• Recognising standards required in the industry
Company
Benefits
• Staff
are trained in subjects that assist your industry needs
• Highlights staff potential with regular feedback
• Staff more understanding of customer needs
• Contamination is understood and avoided during product
processing
• Quality of product, packaging and distribution is
raised
• Staff can identify and understand specification
Customer Benefits
• Closely
monitored staff producing quality product
• Food Safety is constantly educated to a competent
level
• HACCP education is provided
• Staff focus on customer needs
• Operating procedures are controlled to a high level
Proven Competency
• Understanding
of Health and Safety Law
• Understanding of Food Safety Law
• Effective communication both written and verbal
• Knowledge of the industry through completion of
specific units
|
Location:
|
On
candidate's premise |
Duration:
|
6 - 12 months |
Course
Fees:
|
Please
call for details |
Certificate
|
City
& Guilds & IMPROVE |
|
| MEAT
AND POULTRY FOOD PROCESSING AND MANUFACTURING OPERATIONS APPRENTICESHIP |
About the Course
Benefits to you
• You gain a nationally
recognised qualification from the Meat Training Council
• Qualifications while you work with a personal assessor
• Awareness of Food Safety with approved certification
• Highlights your potential to your employer for development
and promotion
• Recognising standards required in the industry
Company Benefits
• Staff can be educated
to suit their field of work
• Staff are trained in subjects that assist your industry
needs
• Highlights staff potential with regular feedback
on progress made
• Staff more understanding of customer needs
• Contamination is understood and avoided during product
processing, labelling and packaging
• Quality of product, packaging and distribution is
raised
Customer Benefits
• Closely monitored
staff producing quality product
• Food Safety is constantly educated to a competent
level
• HACCP education is provided
• Staff become more focused on customer needs
• Credibility of the workforce
Proven Competency
• Understanding of Health
and Safety Law
• Understanding of Food Safety Law
• Effective communication both written and verbal
• Knowledge of the industry through completion of
specific units
|
Location:
|
At
South Green Park |
Duration:
|
Between
6 - 12 months |
Course
Fees:
|
£1250
+ vat per person |
Certificate
|
NVQ |
|
| MEAT
AND POULTRY PROCESSING LEVEL 2 |
About the Course
The NVQ level 2 in Meat and Poultry Processing is aimed
at anybody working in the Meat and Poultry industry at operations
level, actually coming into physical contact with the product.
The course consists of 8 units, two of which are mandatory
and six optional (chosen to cover your own particular area
of work e.g. Packaging, Labelling, Trimming or Despatch).
Poultec deliver the course at the candidates’ place
of work in the form of direct assessment, with other evidence
being collected from the work place in addition to questions
and projects being set.
Areas covered include;
- Health and Safety
- Hygiene
- Quality Specifications
- Working with Others
- Dealing with Waste
- Trimming
- Packaging
- Labelling
- Despatching Product
|
Location:
|
At
South Green Park |
Duration:
|
Between
6 - 12 months |
Course
Fees:
|
£1250
+ vat per person |
Certificate
|
NVQ |
|
| MEAT
AND POULTRY PROCESSING LEVEL 3 |
About the Course
The NVQ level 3 in Meat and Poultry Processing is aimed
at anybody working in the Food and Drink industry at supervisory
level, co-ordinating the work force and production.
The course consists of 8 units, four of which are mandatory
and four optional.
Poultec deliver the course at the candidates’ place
of work in the form of direct assessment, with other evidence
being collected from the work place in addition to questions
and projects being set.
Areas covered include;
- Maintain and Improve Health
and Safety Within the Workplace
- Maintain and Improve Hygiene
Within the Workplace
- Contributing to Monitoring
and Controlling the Quantity and Quality of Work in Progress
- Working With Others
- Contribute to Optimising
the use of the Work Area and Equipment
- Lead the Work of Teams
and Individuals to Achieve Their Objectives
- Monitor and Maintain the
Handling and Storage of Materials
|
|
| FOOD
AND DRINK MANUFACTURING LEVEL 2 |
About the Course
The NVQ level 2 in Food and Drink Manufacturing Operations
is aimed at anybody working in the Food and Drink industry
at operations level, actually coming into physical contact
with the product.
The course consists of 10 units, five of which are mandatory
and five optional (chosen to cover your own particular area
of work e.g. Forming, Packaging, Labelling or Despatch).
Poultec deliver the course at the candidates’ place
of work in the form of direct assessment, with other evidence
being collected from the work place in addition to questions
and projects being set.
Areas covered include;
- Health and Safety
- Hygiene
- Quality Specifications
- Working with Others
- Dealing with Waste
- Forming
- Packaging
- Labelling
- Despatching Product
|
|
| FOOD
AND DRINK MANUFACTURING LEVEL 3 |
About the Course
The NVQ level 3 in Food and Drink Manufacturing Operations
is aimed at anybody working in the Food and Drink industry
at supervisory level, co-ordinating the work force and production.
The course consists of 10 units.
Poultec deliver the course at the candidates’ place
of work in the form of direct assessment, with other evidence
being collected from the work place in addition to questions
and projects being set.
Areas covered include;
- Maintain and Improve Health
and Safety Within the Workplace
- Maintain and Improve Hygiene
Within the Workplace
- Control, and maintain quality
within, multi-stage manufacturing operations
- Contribute to the achievement
of organisational and personal goals
- Support the efficient use
of resources
- Provide information to
support decision making
- Lead the Work of Teams
and Individuals to Achieve Their Objectives
- Monitor and Maintain the
Handling and Storage of Materials
|
|
| FOUNDATION
CERTIFICATE IN FOOD SAFETY |
|
About the Course
This course is aimed at people that
work within the food industry, at a foundation level (replacing
Basic Food Hygiene).
The course explains the obligation on the company to carry
on its business in a way that ensures its products will
not cause illness or injury to those eating them.
Teaching is informative and easy to follow, with lots of
on screen prompts and group exercises.
Areas covered include;
- The Law and the responsibilities
surrounding it.
- Hazard Analysis (what is
it?)
- Bacteria (what is it and
why is it
important?)
- Personal Hygiene
- Storage
- Cleaning
- Pest Control
- Building Maintenance and
Design
|
Location:
|
South
Green Park or on candidate's premise |
Duration:
|
Full
day course |
Course
Fees:
|
From
£55 + vat per person (based on a group of 10) |
Certificate
|
Charted
Institute of Environmental Health |
TOP |
| INTERMEDIATE
FOOD HYGIENE |
|
About the Course
The intermediate level course is designed for those working
in all food businesses at supervisory level. This includes
‘traditional’ supervisors and team leaders,
but also anyone who needs a broad understanding of food
hygiene as part of their work. Among those who would benefit
are people who work in the following areas: Quality assurance,
One to one or on the job instruction/training, Customer
Complaints Investigations, Raw Materials Buying and Sales.
In addition, the intermediate course is an ideal development
stage for those considering future progression to the advanced
level programme.
Areas covered include;
- How to effectively supervise
food handlers on hygiene issues
- How to carry out hygiene
audits
- How to encourage good standards
of personal hygiene
- How to assist in hazard
analysis programmes
|
Location:
|
South
Green Park or on candidate's premise |
Duration:
|
18
hours |
Course
Fees:
|
£295
+ vat per person |
Certificate
|
Charted
Institute of Environmental Health |
TOP |
| ADVANCED
FOOD HYGIENE |
About
the Course
This qualification
meets the food industry's need for a high level practical
training programme with external accreditation. The training
programme is delivered by our experienced tutors and consists
of at least 36 hours of teaching time, typically over 5 or
more days. To undertake and be successful in the assessment
candidates must submit two workplace assignments, as well
as taking a written examination. The programme is ideal for:
Production Managers, Trainers, Owners or managers of food
businesses. Supervisors with Intermediate Food Hygiene knowledge,
Hygiene personnel or Hygiene auditors.
Areas
covered include:
- How to identify areas for
legal compliance
- How to determine good practice
- How to design an improvement
plan
- How to outline a HACCP
type study
- How to promote and encourage
good standards of food safety
|
Location:
|
At
South Green Park or on candidate's premise |
Duration:
|
36
hours |
Course
Fees:
|
£450
+ vat per person |
Certificate
|
Charted
Institute of Environmental Health |
TOP |
| HACCP
WORKSHOP |
About the Course
This course has been developed to build upon existing
HACCP knowledge and putting HACCP theory into context.
It includes practical group exercises with a view to completely
understanding the HACCP process.
Ideally candidates will already be involved with HACCP or
have an understanding of what is required from HACCP.
Areas covered
include:
- What is HACCP?
- Why have a HACCP system?
- Where did HACCP come from?
- How does HACCP fit in?
- What are the legal implications?
- Pre requisite programs
- The principles of HACCP
- How to use a decision tree
- How to verify HACCP
- What can go wrong?
|
Location:
|
At
South Green Park or on candidate's premise |
Duration:
|
Full
day course |
Course
Fees:
|
From
£55.00 + vat per person (based on a group of 10) |
Certificate
|
Charted
by Poultec Training |
TOP |
| TRAIN
THE TRAINER |
|
About the Course
A two day course which has been created to develop the knowledge
and skills of anyone responsible for staff development.
This course is specifically designed to enable the trainers
to be able to look, listen and establish the training needs
of the individual.
Areas covered
include:
- What is a Trainer?
- What makes a good Trainer?
- What is the role of the
Trainer?
- What factors motivate Trainees?
- What are the needs of the
Trainee?
|
Location:
|
At
South Green Park or on candidate's premise |
Duration:
|
3
days course |
Course
Fees:
|
From
£100.00 per person (based on a group of 10)
Train The Trainer certificate by Poultec £75.00
per person |
Certificate
|
Charted
Institute of Environmental Health or by Poultec Training |
TOP |
| |
| EFFECTIVE
PRESENTATION SKILLS |
|
About the Course
This course focuses on developing delegate skills in an
encouraging, positive and patient environment whilst maintaining
an element of fun and active participation. Emphasis is
given to the importance of effective communication skills,
for career development and promotion.
Presentation
Training: our courses have been designed to cover
skills which can be used by everyone. They cover practical
points which help to sharpen the presenters image, reduce
nerves, allow you to appear both confident and competent,
and increase credibility in the eyes of the audience.
Areas covered include:
- How to write and structure
a
Presentation?
- How to make your presentation
powerful, punchy and to the point?
- The dos and dont’s
of effective
presentations
- Overcoming presentation
fear
- Calming nerves using relaxation
and breathing techniques
- Controlled atmosphere stunning
- Emergency procedures
|
Location:
|
At
South Green Park or on candidate's premise |
Duration:
|
Full
day course |
Course
Fees:
|
From
£40.00 per person (based on a group of 10) |
Certificate
|
Poultec
Training |
TOP |
| FOUNDATION
CERTIFICATES IN HEALTH AND SAFETY |
|
About the Course
This training programme has been designed to provide essential
knowledge and understanding of health and safety for employees
working in any sector of business, whether manufacturing,
commerce, public sector or the service industries. Good
health and safety standards rely on employers and employees
working together to reduce risks and prevent accidents and
ill health arising from work activities.
The Foundation Certificate in Health and Safety aims to
provide employees with health and safety understanding which
will enable them to contribute to any health and safety
management system.
Areas covered include:
- How to identify key hazards
in their own workplace.
- Understanding the importance
of health and safety rules and working procedures.
- Reporting potential health
and safety problems.
|
Location:
|
At
South Green Park or on candidate's premise |
Duration:
|
6
hours course |
Course
Fees:
|
From
£55.00 + vat per person (based on a group of 10) |
Certificate
|
Charted
Institute of Environmental Health |
TOP |
| SUPERVISORY
HEALTH AND SAFETY |
|
About the Course
Health and safety involves reducing the risks of accident
and ill health associated with work activities, whether
they affect
employees, employers, the self-employed, visitors or the
public.
Accidents and illnesses can result in permanent disability
or death, as well as short term incapacity for work. The
supervisor is in an ideal and very responsible position
where employees can be influenced, monitored and trained,
and managers can be informed, persuaded, encouraged or pressured
into providing better health and safety standards. A supervisor
has a legal and moral responsibility to look after the health
and safety of employees, but needs to have the knowledge
and skill to be able to do this effectively
Areas covered include:
- Supervising Health &
Safety
- Accidents in the Workplace
- Ill Health in the Workplace
- Legal Provisions (UK Only)
- Health & Safety Organisation
and Management
|
Location:
|
At
South Green Park or on candidate's premise |
Duration:
|
3
day course |
Course
Fees:
|
From
£295.00 + vat per person (based on a group of
10) |
Certificate
|
Poultec
Training |
TOP |
| FIRST
AID AT WORK |
|
About the Course
The Health and Safety (First Aid) Regulations require every
business to provide adequate facilities to enable first
aid to be given to employees if they are injured or become
ill at work.
The minimum first-aid provision on any work site is:
A suitably stocked first-aid box, and an appointed person
to take charge of first aid arrangements.
Many small firms will only need the minimum provision, but
where there is a higher than normal risk of injury, or more
than 20 people, it may be necessary to have one or more
trained first aiders.
A first aider is someone who has undergone training and
holds a current first aid at work certificate. The certificate
is valid for 3 years.
Areas covered include
- Assessing of injuries &
illness eg fractures & unconsciousness
- Practical skills eg dressings
- Recovery position
- CPR (Cardio Pulmonary
Resuscitation)
- Legislation including RIDDOR
|
Location:
|
At
South Green Park or on candidate's premise |
Duration:
|
4
day course |
Course
Fees:
|
From
£170.00 + vat per person (based on a group of
10) |
Certificate
|
HSE (Health
& Safety Executive) |
TOP |
| APPOINTED
PERSON EMERGENCY FIRST AID |
|
About the Course
This course will provide personnel with knowledge of First
Aid and immediate life saving skills. Ideal for those who
work in small groups or as a back up to fully qualified
first aider.
Suitable for small
businesses and self employed.
Areas covered include:
- Emergency situations
- Procedures in case of heart
attack, burns, shock, unconsciousness and bleeding, including
resuscitation.
- This is a course which
could literally save a life.
|
Location:
|
At
South Green Park or on candidate's premise |
Duration:
|
1
day course |
Course
Fees:
|
From
£55.00 + vat per person (based on a group of 10) |
Certificate
|
HSE (Health
& Safety Executive) |
TOP |
